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This simple combo of tortellini with asparagus tossed in a flavorful lemon-garlic pan sauce makes a light and easy meatless dinner.
Meatless Weeknight Pasta in 30 Minutes
Our tortellini with asparagus is an easy spring dish that’s both delicious and visually appealing. Its light sauce is made with an aromatic blend of onion and garlic sautéed in butter, white wine, a combination of lemon juice and lemon zest for a pop of freshness, and a splash of cream to pull the sauce together with the perfect balance of flavors. A sprinkling of fresh parsley is the finishing touch.
Ingredient Recommendations
- Asparagus: When shopping for asparagus, look for smooth stalks with tightly closed buds. If you don’t plan to cook it the same day, trim about half an inch from the bottom of the spears and place them upright in a container with some water in the bottom. Cover with a plastic bag, and the asparagus should keep for up to three days (be sure to keep the water level up).
- Tortellini: Look in the refrigerated section of your supermarket for fresh cheese (or cheese and spinach) tortellini. We find the pasta to be more delicate than the dried variety, and the cheese has a better texture. Plus, it usually comes in a 9-ounce package which is just perfect for two people.
How to Make Tortellini with Roasted Asparagus
This is an overview of how this dish is made. Detailed measurements, ingredients, instructions, and times are available in the printable version of the recipe below.
- Put a large pot of salted water on to boil for the tortellini.
- Preheat the oven to 425°F and liberally coat a rimmed baking sheet with nonstick spray.
- Trim the woody ends from the asparagus spears and peel away a bit of the outer skin toward the bottom to ensure tenderness and even cooking. Cut each spear into 3 or 4 pieces and toss with salt and pepper and a drizzle of olive oil.
- Arrange the asparagus on the prepared baking sheet in a single layer and roast until tender.
- While the asparagus roasts, heat the butter and olive oil in a small frying pan over medium heat. Add the chopped onion and sauté until soft and translucent. Add the garlic and continue cooking until the mixture is pale golden in color.
- Deglaze the pan with the white wine, scraping up any browned bits that may have accumulated on the bottom. Simmer for a few minutes, then reduce the heat to low to keep warm.
- Cook and drain the tortellini according to package directions.
- Add the roasted asparagus to the garlic-onion mixture and increase the heat to medium. Stir in the lemon juice, zest, and cream. Add the tortellini and toss to combine.
- Taste and adjust the seasoning if needed, then transfer to a serving dish. Sprinkle with parsley, grind a little black pepper over the top, and serve.
Tips for Success
- Cooking the asparagus: Oven-roasting brings out the natural sweetness of asparagus and we think it adds depth of flavor to this dish. Alternatively, you could par-cook the asparagus in the microwave, then finish it in the pan with the garlic and onion.
- How to get perfectly cooked tortellini: For best results when cooking any filled pasta, bring a pot of salted water to a rolling boil, add the pasta, and immediately turn the heat down a notch or two. If you’ve ever had tortellini or ravioli break apart in the water, it’s likely because they were cooking too vigorously. A slight reduction in temperature will help with that. Also, if any of the tortellini are stuck together, let them come apart on their own as they cook.
- How to achieve vibrant lemon flavor: When cooking with fresh citrus juice and zest of any type, add it to your other ingredients as close to serving time as possible. This will preserve its crisp acidity and fresh flavor.
More tortellini: For another quick and easy meatless meal made with tortellini, try our Spicy Tortellini with Zucchini and Tomatoes.
Tortellini with Asparagus and Lemon
This simple combo of tortellini with asparagus tossed in a flavorful lemon-garlic pan sauce makes a light and easy meatless dinner.
Ingredients
- 9 ounces cheese tortellini
- 3/4 lb asparagus
- Olive oil
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1/2 cup onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons white wine
- Juice and zest of 1/2 lemon
- 2 tablespoons cream or half-and-half
- 1 tablespoon fresh parsley, minced
Instructions
- Put a large pot of salted water on to boil for the tortellini.
- Preheat the oven to 425°F and liberally coat a large, rimmed baking sheet with nonstick spray.
- Trim the woody ends from the asparagus spears and peel away a bit of the outer skin toward the bottom to ensure tenderness and even cooking. Cut each spear into 3 or 4 pieces and toss with salt and pepper and a drizzle of olive oil.
- Arrange the asparagus on the prepared baking sheet in a single layer and roast until tender, 8 to 10 minutes. (The exact timing will depend on the thickness of the spears.)
- While the asparagus roasts, heat the butter and 1 tablespoon of olive oil in a small frying pan over medium heat. Add the chopped onion and sauté for 3 to 4 minutes, until soft and translucent. Add the garlic and continue cooking until the mixture is pale golden in color, about 1 minute longer.
- Deglaze the pan with the white wine, scraping up any browned bits that may have accumulated on the bottom. Simmer for 1 to 2 minutes, then reduce the heat to low to keep warm.
- Cook and drain the tortellini according to the package directions.
- Add the roasted asparagus to the garlic-onion mixture and increase the heat to medium. Stir in the lemon juice, zest, and cream. Add the tortellini and toss to combine.
- Taste and adjust the seasoning if needed, then transfer to a serving dish. Sprinkle with parsley, grind a little black pepper over the top, and serve.
Notes
- Buying and storing asparagus: Look for smooth stalks with tightly closed buds. If you don’t plan to cook it the same day, trim about half an inch from the bottom of the spears and place them upright in a container with some water in the bottom. Cover with a plastic bag, and the asparagus should keep for up to three days (be sure to keep the water level up).
- Cooking the asparagus: Oven-roasting brings out the natural sweetness of asparagus and adds depth of flavor to this dish. Alternatively, you could par-cook the asparagus in the microwave, then finish it in the pan with the garlic and onion.
- How to get perfectly cooked tortellini: For best results when cooking any filled pasta, bring a pot of salted water to a rolling boil, add the pasta, and immediately turn the heat down a notch or two. If you’ve ever had tortellini or ravioli break apart in the water, it’s likely because they were cooking too vigorously. A slight reduction in temperature will help with that. Also, if any of the tortellini are stuck together, let them come apart on their own as they cook.
- How to achieve vibrant lemon flavor: When cooking with fresh citrus juice and zest of any type, add it to your other ingredients as close to serving time as possible. This will preserve its crisp acidity and fresh flavor.
Nutrition
Calories: 579kcal, Carbohydrates: 69g, Protein: 24g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 84mg, Sodium: 952mg, Potassium: 466mg, Fiber: 9g, Sugar: 9g, Vitamin A: 1859IU, Vitamin C: 17mg, Calcium: 265mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Excellent although be careful and add lemon before cream
I’ve been looking for easy vegetarian meals and this is perfect. Thanks.